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–+ servings
Peanut Butter Spider Cookies

Peanut Butter Spider Cookies: A Fun Halloween Delight

Delight in these Peanut Butter Spider Cookies, a fun Halloween treat featuring soft texture, chocolate, and candy eyes.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 20 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • ½ cup Unsalted Butter at room temperature
  • ½ cup Brown Sugar dark brown preferred
  • ¼ cup Granulated Sugar can substitute with coconut sugar
  • ¾ cup Creamy Peanut Butter avoid natural varieties
  • 1 large Egg for vegan option, use flax egg
  • 1 teaspoon Vanilla Extract use pure for best flavor
  • 1¼ cups All-Purpose Flour can substitute with gluten-free flour
  • ½ teaspoon Baking Soda ensure it's fresh
  • ¼ teaspoon Baking Powder for added lift
  • a pinch Salt to balance sweetness
Decorating
  • for rolling Granulated Sugar for adding texture
  • 24 mini cups Reese's Peanut Butter Cups for eyes
  • ½ cup Semi-Sweet Chocolate Chips melted for spider legs
  • as needed Candy Eyeballs for decoration

Equipment

  • mixing bowl
  • Hand mixer
  • baking sheet
  • parchment paper
  • piping bag

Method
 

Step-by-Step Instructions
  1. Begin by chilling 24 mini Reese’s cups in the freezer. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat ½ cup of softened unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Add in ¾ cup of creamy peanut butter, 1 large egg, and 1 teaspoon of vanilla extract to the mixture. Mix until fully combined.
  4. Gradually mix in 1¼ cups of all-purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of baking powder, and a pinch of salt until just combined.
  5. Using a tablespoon, scoop out portions of dough and roll them into balls. Roll each ball in granulated sugar, then place them on the baking sheet, spaced about 2 inches apart.
  6. Bake the cookies for 8 to 11 minutes, looking for set edges and soft centers.
  7. Allow the cookies to cool on the baking sheet for 15-20 minutes. Press a frozen mini Reese’s cup into the center of each cookie. Melt ½ cup of chocolate chips and use to draw spider legs and attach candy eyeballs.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

Ensure your butter is at room temperature and avoid overmixing to maintain a chewy texture. Store in an airtight container for up to 3 days.

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